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Thotakura in Telugu or Kuppacheera in Malayalam is scientifically referred to as Amaranthus viridis (green Amaranthus). This is the green veggie that's customarily consumed as veggie in South India. As reported by the conventional Ayurvedic medication the Amaranthus viridus can be used like a therapeutic plant in the Sanskrit name Tanduliya. It is an energetic yearly plant and can be found in summer. Root of fully developed amaranth is a super... Read More..
Thotakura in Telugu or Kuppacheera in Malayalam is scientifically referred to as Amaranthus viridis (green Amaranthus). This is the green veggie that's customarily consumed as veggie in South India. As reported by the conventional Ayurvedic medication the Amaranthus viridus can be used like a therapeutic plant in the Sanskrit name Tanduliya. It is an energetic yearly plant and can be found in summer. Root of fully developed amaranth is a superb veggie. It's white colored and it is prepared with tomatoes or tamarind gravy. It provides a milky flavor and is also alkaline.
In Andhra Pradesh, this leaf is referred to as the Thotakura and customarily well prepared with dal which is popularly known as Thotakura pappu. In Maharashtra, it is known as the "Shravani Maath" that grows in the month of Shravan and will come in both white and red colors. Khada saga (in Oriya) is required to make 'Saga Bhaja', where the leaf is fried with chilies and onions. Hulee, playa or Majjigay hulee are a variety of curries which are prepared using these greens in Karnataka. In Tamil Nadu, it is known as and is also frequently eaten like a popular food, where greens are steamed, crushed, with mild flavoring of salt, red chillis and cumin. It is termed keerai masial.
The green Amaranth is an extremely well-known food in Greece and it is known as the vlita or vleeta. It is steamed and offered just like a salad with olive oil and lemon together with fried fish. In Sri Lanka, it is termed "Koora Thampala" and is also prepared and consumed with rice. The green Amaranth leaves and stems are generally utilized as stir fry veggie or perhaps in soups in countries like China and Vietnam. Amaranth greens are viewed as to assist in boost up the eye-sight.
There's two varieties common as edible veggie in Vietnam: amaranthus tricolor and amaranthus viridis. They're an excellent way to obtain vitamins such as vitamin A, vitamin K, vitamin B6, vitamin C, riboflavin, folate, and dietary minerals which includes calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese. Due to its beneficial nourishment, numerous farmers grow amaranth nowadays.
The leaves are diuretic and purgative, and so are utilized in poultices (fresh or as dried powder) to relieve inflammations, boils and infections, gonorrhoea, orchitis and haemorrhoids. The leaves are considered to have febrifugal attributes. Ash of Amaranthus viridis plants is full of soda and it is sometimes helpful to make soap.
bhopalan Posted on Sun Nov 08 2009
should you not cover green vegetables with a lid? I am scared all the vitamins will just escape! I know you mentioned... but i would preferably have my vitamins as opposed to the green color of the veg... tell me Sir!Reply 0 - Replies
bhopalan Posted on Sun Nov 08 2009
look what I found: A pot without a lid may make the vegetables more colorful but they have less vitamins in them because the vitamins can go into the air in the steam. It also takes longer to cook vegetables without a lid on them and the longer it tReply 0 - Replies
arieloz Posted on Wed Oct 20 2010
wow looks nice, could you please do a video in English, *hugs*Reply 0 - Replies
thetaurazz Posted on Wed Mar 28 2012
English? Wtf do you think he was speaking in you dumb shit?Reply 0 - Replies
Kavitha Reddy Posted on Sun Jan 19 2014
can the lentils be pre cooked and then added to the greens??Reply 0 - Replies
vuduthasu Posted on Tue Jun 02 2009
yeah its very simple let me try thisReply 0 - Replies